Japanese Ginger Carrot Rice Bowl
Warm rice bowls with gingered carrots, cucumber, sesame, lime, and a clean savory finish.
Instructions
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Rinse rice until the water runs mostly clear.
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Cook rice with water until tender, then keep covered.
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Warm oil in a pan and cook ginger until fragrant.
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Add carrots and salt, then cook until tender but still bright.
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Slice cucumber while the carrots cook.
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Fluff rice and divide it into bowls.
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Top with ginger carrots, cucumber, sesame, and lime juice.
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Taste and add a little more lime or salt before serving.
Tips
Keep the carrots slightly firm so the bowl has color and texture.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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